Dutch Babies with Lemon Curd and Blueberries
A delightful custard-like pancake, puffed and golden, topped with tangy lemon curd and fresh blueberries, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons butter
- 3 large eggs, room temperature
- 1/2 cup milk, warm
- 1/2 cup flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup lemon curd
- 2 cups blueberries
- 1 tablespoon powdered/confectioners sugar
Instructions
- Place the butter in a large (10 inch) oven safe skillet and preheat the oven to 425F (220C).
- Put the skillet in the preheated oven until the butter melts, about 30 seconds.
- In a mixing bowl, whisk together the eggs, milk, flour, sugar, and salt.
- Pour the mixture into the skillet and return it to the oven.
- Bake until puffed and golden brown, about 15-20 minutes.
- Let cool until puffing goes down before filling with lemon curd and blueberries.
- Sprinkle with powdered sugar to serve.
Notes
For a sweeter version, consider using sugar substitutes for those watching their sugar intake.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 130mg
Find it online: https://www.glutenfreez.com/dutch-babies-lemon-blueberries/